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Ingredients
Serves: 8

750ml Burgundy wine

2 tablespoons brandy

2 onions, thinly sliced

2 carrots, chopped

1 sprig fresh parsley

1 bay leaf

1 clove garlic, crushed

10 whole black peppercorns

1 teaspoon salt

900g diced beef stewing steak

4 tablespoons olive oil, divided

110g bacon, diced

2 onions, chopped

3 tablespoons plain flour

1 tablespoon tomato puree

2 cloves garlic, crushed

300ml beef stock

salt and pepper to taste

4 tablespoons butter

450g fresh mushrooms, sliced

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MethodPrep:30min › Cook:3hr › Ready in:3hr30min

For marinade: In a large bowl, combine the wine, brandy or cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the diced beef. Cover and marinate in the refrigerator for 2 days.

Preheat oven to 150 C / Gas 2.

For the Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with kitchen paper. Heat 2 tablespoons of the oil in a large frying pan over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

In the same pan, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the pan and return it to the heat. Pour 250ml of marinade into the pan to deglaze, scraping the bottom to loosen up all the bits. Return this liquid to the reserved marinade.

Heat the remaining oil in the pan. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the beef and bacon, again using a slotted spoon, and return pan to the heat. Add the flour to the pan, combining with the oil and stir until well mixed and brown, about 2 minutes.

Now add the tomato puree, garlic, beef stock, reserved marinade and salt and pepper to taste. Bring to the boil and whisk to remove any flour lumps. Add this to the beef and vegetable mixture. Place entire mixture into a 20x30cm baking dish or casserole.

Bake uncovered in the preheated oven for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.

About 15 minutes before beef is finished baking, melt butter in the frying pan over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When beef is done, add the mushrooms to the beef mixture, stir well and let sit for about 15 minutes.

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Reviews (9)

Not a very straight-forward recipe to be honest, but I persevered and the results were nice - a bit rich for me, but a good flavour. I might make it again, but instead of all the stages of cooking I may just saute the stuff that needs sauteing and then chuck it all in a pan to slow cook! - 19 Oct 2013

This is a very elegant recipe yes a bit fiddly but I made in advance then put in the freezer so all I had to do was cook the mushrooms, great when you are entertaining. We had a weekend away with the family for my husband's birthday and the meal went down a storm. I served with jacket potatoes, French beans and peas. My daughter wants me to make this for her birthday meal as she liked it so much. - 14 Jan 2015